Vegetarian Atlas

Savory Oats with Brie

What I've Learned So Far

It’s easy to think of certain foods as being exclusive to certain meals, and this recipe for Savory Oats and Brie helps bust that myth. It features oats, which most people think of as a breakfast food topped with milk, raisins, brown sugar, etc. While it might seem weird to use them in this recipe – give it a try. Oats are an easy food to cook, and the brie gives it a great taste. The fresh basil, tomatoes and pine nuts give it a Mediterranean flair, and the overall effect is actually pretty delicious.

Recipe Notes

• Brie is a very soft cheese so it can be challenging to cut. Keep it in the refrigerator until you’re ready to start slicing and be ready for it to stick to the knife a bit.

• To toast pine nuts, use the top broiler in your oven. Put the pine nuts on a baking sheet and put under the broiler. Watch them carefully because they’ll burn very quickly! You can jiggle the pan while they’re toasting to get all sides. You can also toast them in a dry skillet over medium-high heat, stirring frequently.
• Make sure to use the right kind of oats – you don’t want quick cook or instant oats, be sure to get old-fashioned.
• If you’re not going to eat all of this right away, store the oat mixture, cheese, basil and pine nuts separately. Reheat the oat mixture, and then dot with Brie and sprinkle with basil and pine nuts.